Delicious pizza

Composition and quantity

Dough

For four pizzas with a diameter of about 30 cm (240 g per ball of dough)
350 g (3 1⁄2 dl) warm water
4 g (1 teaspoon) dry yeast
18 g (1 tablespoon) fine sea salt
600 g (9 dl) plain flour type 00

A little extra flour for flouring work surfaces

For pizza

1 dough ball of about 240 gr
1 tablespoon of olive oil
50 g of Emmental
1/2 dl parmesan shavings
1 tablespoon chopped parsley
1 medium sweet potato thinly sliced
1 real porcini mushroom or brown champignon, sliced
3 tablespoons of creme fraiche
1/2 teaspoon ground black pepper

(If you like meat, you can add thinly sliced ​​e.g. smoked meat)

Preparation process

Dough

Mix the yeast and salt in the water. Add the flour and knead for about 3 minutes, until there are more noticeable flour spots in the dough.
Cover the dough with a damp towel and let it rest for about 10 minutes.
Continue kneading the dough for another 10 minutes until the dough comes away from the sides of the bowl easily.
Shape the dough into a ball and cover the bowl with plastic or an airtight lid. A damp cloth over the bowl also works. Let it rest for about 3 hours at room temperature.
When the dough has risen, divide the dough into four parts. Shape the dough into balls and leave them to rise for an hour in an airtight bowl covered with foil or in a proofing container.

Pizza

Place the ball of dough on a floured pizza pan. You can also shape and fill the pizza on a thin wooden board or tray. Press the air in the dough from the center to the edges. Stretch the base into a round shape (Ø approx. 30 cm). Leave a border of about 1 cm thick on the pizza. Do not forget to use enough flour under the pizza so that the base does not stick.
Spread the creme fraiche evenly on the pizza, then the sweet potato slices, place the cheese, put the parsley and mushrooms and drizzle with olive oil in a thin strip.
Use the pizza shovel to slide the pizza onto the hot pizza stone or steel. Bake for 3-5 minutes on the top rack of the oven under the grill grates until the surface of the pizza is nicely golden.
Finish the pizza with ground black pepper, shavings of Parmesan and possibly slices of cold smoked meat.

Pizza stone or baking steel

When baking a pizza, it is important that the base is crispy and the ingredients on top at the same time. Making the base crispy is often difficult, but a pizza stone or a pizza steel sheet used in the oven or oven helps us with this. Both work the same way: the stone or steel heats up where it collects heat. Steel conducts heat better, which means you get a crispy base for your pizza faster.
Place a pizza stone (or pizza steel) in the bottom of the oven and preheat the oven to the highest possible temperature. It will take about half an hour. If you have an infrared thermometer, measure the temperature of the stone: it should be at least 250 degrees. Place the rack on the top of the oven. Place the pizza on the stone in the bottom of the oven and turn the oven grill on. Bake the pizza for about 3-4 minutes at a low temperature until the base is colored. Then lift the pizza onto the rack with a pizza shovel and bake again until the toppings begin to brown properly.

Thank you for the Jukka Salminen recipe